Effects of Coconut Milk Powder on The Characteristics of Tongka Langit Banana Ice cream
Keywords:
Ice Cream, Tongka Langit Banana, Coconut Milk
Abstract
The objective of this study was to determine the effects of coconut milk powder on the characteristics of Tongka Langit Banana ice cream. A completely randomized experimental design was applied in this research with coconut milk powder concentrations based on the weight of full cream milk used as a control. Hence, the levels of treatment were as follows: control (full cream milk), 25%, 50%, 75%, and 100% coconut milk powder. The results showed that Using coconut milk as a milk substitute in the preparation of Tongka Langit banana ice cream has affected its physicochemical and sensory properties but has no effect on vitamin C. With a fat content of 4.93%, a protein content of 0.77%, vitamin C content of 0.67%, total solids of 30.10%, and a melting time of 54'33', coconut milk at 100% by weight of milk was the appropriate concentration for producing ice cream with the best physicochemical and sensory properties.
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Tuhumury, H. C. D., Moniharapon, E., & Souripet, A. (2018). KARAKTERISTIK SENSORIS PUREE PISANG TONGKA LANGIT PENDEK (Musa troglodytarum). Jurnal Teknologi Pertanian, 9(2), 1–10.
Tuhumury, H. C. D., Nendissa, S. J., & Rumra, M. (2016). KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM PISANG TONGKA LANGIT. AGRITEKNO, Jurnal Teknologi Pertanian. https://doi.org/10.30598/jagritekno.2016.5.2.46
Beegum, P. P. S., Nair, J. P., Manikantan, M. R., Pandiselvam, R., Shill, S., Neenu, S., & Hebbar, K. B. (2021). Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-021-05279-y
da Silva, P. D. L., Varela, M. S. S., & Correia, R. T. P. (2010). Composition, Sensory Evaluation and Melting Properties of Caprine Ice Cream Produced With Different Fat Sources. Rev Inst Adolfo Lutz, 69(3), 341–345.
De Castro, M. A., & Arenillo, S. A. (2016). Acceptability of Musa Balbisiana (Saba Banana) Puree in Two Treatments in Making Ice Cream. Asia Pacific Journal of Multidisiplinary Research, 4(4), 29–33.
Góral, M., Kozłowicz, K., Pankiewicz, U., Góral, D., Kluza, F., & Wójtowicz, A. (2018). Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream. LWT, 92, 516–522. https://doi.org/https://doi.org/10.1016/j.lwt.2018.03.010
Gul, K., Tak, A., Singh, A. K., Singh, P., Yousuf, B., & Wani, A. A. (2015). Chemistry, encapsulation, and Healt Benefits of Beta Carotene- A review. Cogent Food & Agriculture, 1, 1–12.
Hiariej, A., Pesik, A., & Riupassa, P. (2021). Nutritional Profile of Fruit and Processed Products of Tongka Langit Banana in Maluku, Indonesia. Journal Of Hunan University (Natural Sciences), 48(86-94).
Karthikeyan, A., Elango, G., Kumaresan, T. R., Gopalakkrishnamurty, & Raghunath, B. V. (2014). Enhancement of Probiotic Viability In Ice Cream By Microencapsulation. International Journal of Science, Environment and Technology, 3(1), 339–347.
Kokilavani, S., Sashidevi, G., Venilla, P., & Arun Kumar, R. (2017). Identification of Volatile Compund in Coconut Milk Samples Using GC-MS. International Journal of Current Microbiology and Applied Sciences, 6(111140-1145).
Letelay, O. P., Hiariej, A., & Pesik, A. (2020). Analisis Beta Karoten dan Vitamin pada Kulit dan Daging Buah Pisang Tongka Langit (Musa Troglodytarum L.) di Kota Ambon. AgriTechno Jurnal Teknologi Pertanian, 13(1), 24–33.
Pereira, P. C. (2014). Milk nutritional composition and its role in human health. Nutrition, 30(6), 619–627. https://doi.org/https://doi.org/10.1016/j.nut.2013.10.011
Perera, K. D. S. S., & Perera, O. D. A. N. (2021). Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes. International Journal of Food Science, 2021, 6661193. https://doi.org/10.1155/2021/6661193
Rethinam, P., & Bosco, S. J. B. (2006). Coconut-Harvest, processing and products. Asia and Pacific Coconut Community.
Sofjan, R. P., & Hartel, R. W. (2004). Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal, 14(3), 255–262. https://doi.org/https://doi.org/10.1016/j.idairyj.2003.08.005
Syed, Q. A., Anwar, S., Shukat, R., & Zahoor, T. (2018). Effects of Different Ingredients On Texture Of Ice Cream. Journal of Nutritional Helath and Food Engineering, 8(6), 422–435.
Tuhumury, H. C. D., Moniharapon, E., & Souripet, A. (2018). KARAKTERISTIK SENSORIS PUREE PISANG TONGKA LANGIT PENDEK (Musa troglodytarum). Jurnal Teknologi Pertanian, 9(2), 1–10.
Tuhumury, H. C. D., Nendissa, S. J., & Rumra, M. (2016). KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM PISANG TONGKA LANGIT. AGRITEKNO, Jurnal Teknologi Pertanian. https://doi.org/10.30598/jagritekno.2016.5.2.46
Published
2022-06-30
How to Cite
Tuhumury, H., Moniharapon, E., & Porudara, Y. (2022). Effects of Coconut Milk Powder on The Characteristics of Tongka Langit Banana Ice cream. Tropical Small Island Agriculture Management, 2(1), 19-29. https://doi.org/10.30598/tsiam.2022.2.1.19
Section
Articles
Copyright (c) 2022 Helen C D Tuhumury, Erynola Moniharapon, Yulinati Porudara
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